Basic spice mixture : 4 dried chilli, 2 eschalot, 2 garlic, 1 large stalk of lemongrass base (white portion only), 2 slices of galangal, turmeric (very small portion, or else it tastes medicinal).
Tip: cut up your spices into smaller pieces would reduce the time and energy required for pounding.
This must be well ground either manually with mortar and pestle or an effective electric grinder for making Indian curry powder. Blenders do not work as well.
The main contents are chicken which has to be marinated with good quality curry powder for 10 minutes and potatoes (steam, parboil or pre-fry if you prefer them softer).
Must haves:
- kaffir lime leaves to be added when the curry is almost cooked. Do not boil the leaves.
- toasted belachan (shrimp paste)
- 2 halved fresh chillies
Seasoning: dark soy sauce, small pinch of salt, palm sugar, fish sauce and pepper.
Cooking:
(1) Stir fry the spice mixture in heated vegetable oil till fragrant. Be patient and do not burn the spices.
(2) Add marinated chicken pieces and sear the outer layer.
(3) Add potatoes
(4) Pour in coconut milk from 1 coconut or 300g of tinned or tetrapak coconut milk
(5) Keep stirring to prevent food sticking to the bottom of the pan. Bring to a soft boiling state. Keep it simmering for 10 minutes without the lid on the pot.
(6) Add kaffir lime leaves
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